French Roasted Chicken & Vegetables

One of the meals that always brings the wow is roasted chicken. It is so easy to do and a big crowd pleaser for adults and kids alike.

A roasted chicken done correctly has the ability to transport the eater to France in minutes. Below is my favorite oil-free recipe to make you house smell amazing and entertain your family this spring.

1 Chicken (Try and find a local butcher. They will give you the freshest. If not Organic, free range, and hormone and antibiotic free is a great start)

2 Lemons (Make sure to wash them if they are not organic)

2 Tb Cinnamon

1 Onion

4 Tb unsalted butter

Preheat 350 degrees

Pour the juice of 1 lemon over the chicken. Stuff the inside of the chicken with the squeezed lemons.

Cut the second lemon and squeeze juice over lemon.

Stuff squeezed lemon slices under skin of chicken on top of breast.

Mince onions (can substitute shallots). Combined with butter.

Lift skin of chicken and rub the butter/onion mixture over the meat under the skin.

Rub the cinnamon onto the skin of the chicken

Cook in the oven for 2 hours after 1 hour turn chicken over after another 45 mins turn it back over and baste broth. Add any vegetables to bottom of pan after 1:45 (for the last 15 minutes- I like broccoli or asparagus with cherry tomatoes or small heirlooms) to have a completely delicious meal.